Deep Fried Peaches Recipes

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JEAN HALBERSTAM'S DEEP-FRIED PEACHES



Jean Halberstam's Deep-Fried Peaches image

Jean Halberstam, who was married to the Pulitzer Prize-winning journalist David Halberstam until his death in 2007, is a well-known, accomplished cook. To make this dessert for a 2005 dinner party at their home on Nantucket, she plunged skinless peach halves into a batter, then sizzled them in a bath of boiling Crisco - yes, Crisco; "Nothing else makes them as crisp," she said - until lightly browned, and rolled them in sugar. Her dinner guests could not believe how good these were.

Provided by Jonathan Reynolds

Categories     project, dessert, side dish

Time 30m

Yield Serves 8

Number Of Ingredients 10

1 1/2 cups all-purpose flour
Pinch of salt
1 1/2 tablespoons olive oil
2 egg yolks
2 tablespoons brandy
4 ripe peaches
Lemon juice
4 egg whites
2 pounds Crisco or other solid vegetable shortening
1 cup sugar

Steps:

  • Mix the flour and salt in a large bowl. Form a well and stir in oil and egg yolks, then 3/4 cup very cold water little by little until the flour is incorporated. Add brandy and stir for 10 minutes until batter is smooth and a bit thicker. Let batter rest for at least two hours.
  • Skin the peaches by dropping them in boiling water for 5 to 10 seconds and plunging them immediately into ice water. Peel off the skin, then sprinkle the peaches with lemon juice to prevent browning.
  • When the batter is ready, beat egg whites stiffly. Stir 1/4 of the egg whites into the batter to lighten it, then gently fold in the rest, as you would for a soufflé.
  • In a large, deep pot, heat the shortening to 360 degrees. Cut the peaches in half, remove their pits, dip them in the batter, and fry a few at a time in the hot oil until golden, 30 to 90 seconds per side. Don't put all the peaches in at once or the oil temperature will drop too much. As soon as the peaches are golden, remove them to drain on a rack or paper towels and quickly roll them in sugar to coat completely.

Nutrition Facts : @context http, Calories 1261, UnsaturatedFat 81 grams, Carbohydrate 50 grams, Fat 117 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 29 grams, Sodium 65 milligrams, Sugar 32 grams, TransFat 15 grams

SOUTHERN FRIED PEACHES



Southern Fried Peaches image

Make and share this Southern Fried Peaches recipe from Food.com.

Provided by LAURIE

Categories     Breakfast

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 large firm peaches, not too ripe
2 tablespoons butter
4 tablespoons sugar
2 tablespoons brown sugar

Steps:

  • Peel and halve peaches.
  • Melt butter in skillet.
  • Place cut side down in skillet.
  • When edges are browned, turn over.
  • Sprinkle with half the sugars and allow other side to brown.
  • Turn once more and sprinkle with remaining sugars.
  • Cook until sugars caramelize slightly, turning peaches to coat.
  • Serve as is or top with whipped cream and chopped pecans.

Nutrition Facts : Calories 320, Fat 12, SaturatedFat 7.3, Cholesterol 30.5, Sodium 105.5, Carbohydrate 55.4, Fiber 2.6, Sugar 53.2, Protein 1.7

DEEP FRIED PEACHES



Deep fried Peaches image

This is a combination recipe-options include cutting the peach in half and filling cavity with an ammerato cookie or vanilla ice cream-put the peach back together-then fry!

Provided by Diana Adcock

Categories     Dessert

Time 16m

Yield 6 serving(s)

Number Of Ingredients 13

6 peaches, blanched and peeled
1/4 cup flour
1 1/4 cups flour
4 teaspoons sugar
4 teaspoons shredded coconut
4 teaspoons graham cracker crumbs
1 teaspoon cinnamon
1/2 teaspoon ginger
2 teaspoons double-acting baking powder
1 teaspoon salt
1 egg
1 -1 1/3 cup milk
canola oil

Steps:

  • Take blanched, peeled peaches and roll in the 1/4 cup flour.
  • Combine the remaining flour, sugar, coconut, cracker crumbs, cinnamon, ginger, baking powder and salt in a large bowl.
  • In a smaller bowl combine the egg and 1 cup of milk.
  • Fork into the the flour mixture.
  • If the batter is to thick add a bit of milk.
  • Pour oil into a large, deep saucepan so that its around 3 to 4 inches deep-heat to medium high.
  • Dip peaches in the batter and then into hot oil.
  • Fry for 3 minutes or until golden brown.
  • The pan should hold 3 at a time without touching.

PANKO-FRIED PEACHES



Panko-Fried Peaches image

Provided by Marcy Masumoto

Categories     Dessert     Side     Cocktail Party     Peach     Summer     Deep-Fry     Vegetarian     Pescatarian     Dairy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 5

Canola oil, for deep-frying
5 to 6 soft large peaches, peeled and halved
All-purpose flour, for dredging
2 eggs, beaten
2 cups panko

Steps:

  • Pour the oil to a depth of at least 3 inches into a deep-fryer, wok, or deep, heavy saucepan and heat to 300°F.
  • Meanwhile, cut the peaches into 1/2-inch-thick slices. Spread the flour on a plate and spread the panko on a second plate.
  • When the oil is ready, using chopsticks or tongs, dredge a peach slice in the flour, shaking off the excess, and then dip in the egg, allowing the excess to drip off. Finally, dredge the slice in the panko, covering it as evenly as possible with the light flakes.
  • Carefully place the peach slice in the hot oil. It should immediately begin to bubble and hiss. While the first slice is cooking, continue to dredge and dip more slices in the flour, egg, and panko and add them to the oil. Fry no more than 3 or 4 slices at a time, making sure they do not touch one another, for about 1 minute, until evenly golden. Using a wire skimmer, transfer the finished slices to a wire rack set over a shallow bowl or pan to drain briefly. Serve piping hot.

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